scholarly journals KUALITAS KARKAS AYAM PEDAGING YANG DIBERI RANSUM MENGANDUNG LIMBAH SAWI

ZOOTEC ◽  
2016 ◽  
Vol 37 (1) ◽  
pp. 1
Author(s):  
Jola J.M.R. Londok ◽  
John E.G. Rompis ◽  
Claudya Mangelep
Keyword(s):  
Key Words ◽  
Abdominal Fat ◽  
Carcass Quality ◽  
Test Results ◽  
F Test ◽  
Tukey Test ◽  
Randomized Design ◽  
Ad Libitum ◽  
Completely Randomized Design

ABSTRACT CARCASS QUALITY OF BROILERS FED RATION CONTAINING WASTE OF SAWI. Study was conducted to evaluate the effect of substituting part of ration with sawi waste meal on carcass quality and abdominal fat of broilers. Total of sixty unsexed day old chick broilers of MB-202 P strain were randomly divided into twenty units of pens, each of pen was filled with three heads of chicks.  Birds were maintained during forty days. Levels of substituting part of ration with sawi waste meal were  0, 5, 10, 15, and 20 percents. Each treatment had four replications using completely randomized design with 5 x 4. Fresh water and ration were given ad libitum. Birds from day old chick to the age of twenty one days old were fed with BR-21E ration for all treatments. The treatments of ration were fed at ages of twenty two days old to the end of study (period when all animals were slaughtered). Data were analyzed using F test and Tukey test for the significant F test. Results showed that control treatments were significantly different (P<0.05) with those others four treatments for carcass weight, but not significantly different with those others four treatments for carcass percentages and abdominal fat. Therefore, sawi waste meal can be used to substitute part of ration up to 20 percents for broilers ration in term of the carcass percentages and abdominal fat.   Key words: Sawi waste meal, broilers, carcass quality.

scholarly journals PENGARUH BERBAGAI MACAM RANSUM KOMERSIAL DENGAN MENGGUNAKAN SISTEM KANDANG YANG BERBEDA TERHADAP KUALITAS KARKAS AYAM PEDAGING

ZOOTEC ◽  
2014 ◽  
Vol 34 ◽  
pp. 76
Author(s):  
Anggella T Tombuku ◽  
V Rawung ◽  
M Montong ◽  
Z Poli
Keyword(s):  
Abdominal Fat ◽  
Carcass Quality ◽  
Factor B ◽  
Cage System ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT THE EFFECT OF VARIOUS COMMERCIAL RATIONS COMBINED WITH DIFFERENT CAGE SYSTEM ON CARCASS QUALITY OF BROILERS. The objective of this research was to determine carcass quality of broilers fed with three forms of commercial ration using 2 different cages. Total of 96 day old chicks were used in this study using four animals in each cage. Research was conducted using a completely randomized design divided into 3x2 patterns of treatment with 4 replications. Three forms of commercial ration (Factor A) consisted of A1 = Pokhpand Ration (CP 11 ); A2 = Cargill Ration (Avibro) and A3 = Sierad Ration (BSG 101). Two different cages (Factor B) consisted of B1 = Battery Cage ; B2 = Litter System. The results showed that three forms of commercial ration combined with two different cage systems give the same effect on carcass quality of broilers in terms of carcass percentage and abdominal fat weight. Litter system and animal slaughter at 6 weeks of age reduced the risk of breast blisters. Keywords: Rations, cage, broiler, carcass quality.

scholarly journals KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

2019 ◽  
Vol 5 ◽  
pp. 115
Author(s):  
Syahri Fadhila Al-Farid ◽  
Jamaluddin Jamaluddin ◽  
Andi Sukainah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Zingiber Officinale ◽  
Carbohydrate Content ◽  
Test Results ◽  
Artocarpus Heterophyllus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

scholarly journals EKSTRAK KARAGINAN RUMPUT LAUT (Eucheuma cottonii) YANG DIPEROLEH DARI PANTAI TABLOLONG

2021 ◽  
Vol 3 (3) ◽  
pp. 119-127
Author(s):  
Runa Matias Ruku ◽  
Alfred G.O Kase ◽  
Hartini R.L Solle
Keyword(s):  
Fat Content ◽  
Ash Content ◽  
Test Results ◽  
A Value ◽  
Randomized Design ◽  
Yield Test ◽  
Completely Randomized Design ◽  
Quantitative Descriptive ◽  
Treatment Concentration

ABSTRACTEucheuma cottonii (E. cottonii) seaweed is a low level plant that has a high nutritional value. One of the ingredients that play a role in the formation of texture is carrageenan.Carrageenan is a type of hydrocolloid extracted from the seaweed of the red algae group (Rhodophyceae). The purpose of this study was to determine the quality of yields of Seaweed Carrageenan Extract (E. cottonii) obtained from Tablolong beach in the form of yield, ash content and fat content. The method used in this study is an experimental method with a completely randomized design (CRD) and for fat testing using quantitative descriptive methods. This study uses various concentrations of 0.1 N KOH, 0.2 N KOH, 0.3 N KOH and 0.4 N KOH. The results of the carrageenan yield test show that the addition of 0.1 N KOH concentration has a value of 56.10, KOH 0 , 2 N 62.16, KOH 0.3 N 72.73 and the best treatment was at P4 KOH 0.4 N 80.90. Carrageenan ash content test results showed that the addition of KOH concentration value obtained P1 KOH 0.1 N was 60.50, P2 KOH 0.2 N was 70.70, P3 KOH 0.3 N was 80.50, and P4 KOH 0.4 with a value of 90.50. The results of the carrageenan fat content of 0.1 KOH treatment has a fat content of 0, 2 while the treatment of KOH 0,2, KOH 0,3, KOH 0,4 have no fat content by showing the value (0). The results showed that the highest yield in the treatment of KOH concentration of 0.4 N with a value 80.95% and carrageenan ash content has the highest value in the treatment concentration of 0.4 N with a value of 90.50% while the fat content has a value of 0.2 in the treatment of KOH concentration of 0.1 N Keywords: Carrageenan, extract of E. cottonii seaweed.

Improving the Quality of Broiler Duck Carcasses with the Addition of Meniran Plan (Phylanthus niruri L.) Extract as a Feed Additive

2021 ◽  
Vol 5 (2) ◽  
pp. 201-205
Author(s):  
Lestariningsih Lestariningsih ◽  
Fatra Nonggala Putra
Keyword(s):  
Feed Additives ◽  
Feed Additive ◽  
Human Consumption ◽  
Carcass Quality ◽  
Alternative Feed ◽  
Operational Costs ◽  
Randomized Design ◽  
Level 3 ◽  
Completely Randomized Design

The purpose of this research was to determine the improvement of the carcass quality of broiler ducks with the addition of meniran extract as a feed additive. This is based on the fluctuating price of feed 70 – 80% is part of the operational costs and the prohibition on the use of antibiotics requires alternative feed additives that are safe for human consumption. This research was carried out in Juni – August 2021 in Dayu Village, Nglegok District Blitar Regency. The method used is experimental with 4 treatments and 3 replications. The design used is Completely Randomized Design. The result showed that giving meniran extract as a feed additive could improve the carcass quality of broiler duck including carcass weight and carcass percentage and dit not have a significant effect on slaughter weight. It is recommended to use meniran plan extract level 3% to improve the carcass quality of broiler ducks.

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

scholarly journals Quality of brown-shelled eggs marketed in different commercial establishments

2020 ◽  
Vol 42 ◽  
pp. e46552
Author(s):  
Thiago Souza ◽  
Claudia da Costa Lopes ◽  
Rita Brito Vieira ◽  
Gabriela Coelho Santos ◽  
Rodrigo Ferreira Silva ◽  
...  
Keyword(s):  
Internal Quality ◽  
Grocery Stores ◽  
External Quality ◽  
Shell Eggs ◽  
Tukey Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The City ◽  
Haugh Unit

This study aimed at evaluating the internal and external quality of brown-shelled eggs commercialized in the municipality of Parintins-AM. A total of 540 eggs were evaluated and distributed in a completely randomized design, which consisted of three treatments and six replications of 30 eggs each. The treatments were: eggs sold in supermarkets; in grocery stores; and eggs sold directly at the farm. The age of the eggs from supermarkets and grocery stores was unknown, however, the eggs bought at the farm were marketed as being from the day of laying. The collected data were submitted to analysis of variance and Tukey test at 5% probability. There were no differences (p > 0.05) of treatments in the percentage of dirty eggs, however, grocery and farm eggs presented higher (p < 0.05) crack percentage. The eggs at the farm presented higher incidence (p < 0.05) of internal stains of blood. The weight of the egg and albumen presented no differences (p > 0.05). However, the albumen percentage of the farm eggs was higher than the other treatments (p < 0.05). The percentages for yolk and eggshell weight from the farm eggs were lower than the supermarket and grocery eggs (p < 0.05). For the variables albumen height, Haugh unit, albumen index, yolk and albumen pH, the best results were observed for the farm eggs, however, regarding these variables, eggs sold in supermarkets and grocery stores did not differ from each other.  The brown shell eggs sold in the city of Parintins/AM have high rates of external defects, and the eggs bought directly from the farm presented better internal quality, when compared to eggs sold in different establishments.

Pengaruh Temperatur dan Lama Thawing terhadap Kualitas Spermatozoa Sapi dalam Penyimpanan Straw Beku

2010 ◽  
Vol 8 (1) ◽  
pp. 22
Author(s):  
S Utomo ◽  
E Boquifai
Keyword(s):  
Key Words ◽  
The Other ◽  
Effect Of Temperature ◽  
Randomized Design ◽  
Frozen Semen ◽  
Completely Randomized Design ◽  
Motility Of Sperm ◽  
Better Than

<p>This research was conducted to investigate the effect of temperature and duration of<br />thawing frozen semen in ministraw on quality sperm. Seventy five ministraws frozen semen of Simmental breed were thawing by water with temperature 5, 26 and 37 °C, with duration of 5, 10, 15, 20 and 30 second. The quality sperm post thawing was measured based on pH and motility. The design of this research was completely randomized design with factorial clasification 3 x 5. The result showed that the motility of sperm was thawing 37°C better than the other temperature. The quality of sperm was no affected by temperature and duration of thawing. It could be concluded<br />that thawing of frozen semen will have better done at 37°C with duration of 15 second.</p><p>Key words : Thawing, sperm, ministraw, frozen semen.</p>

scholarly journals THE UTILIZATION OF BAY LEAF (SyzygiumpolyanthumWalp) FLOUR IN FEED ON CARCASS QUALITY, MICROFLORA INSTESTINE OF BROILER

2020 ◽  
Vol 6 (11) ◽  
pp. 1-9
Author(s):  
Sjofjan O. ◽  
Adli D.N. ◽  
Hanani P.K. ◽  
Sulistiyaningrum D.
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Abdominal Fat ◽  
Carcass Quality ◽  
Breast Meat ◽  
Leaf Meal ◽  
Randomized Design ◽  
Significant Difference

The research purpose was to determine the utilization of bay meal (SyzygiumpolyanthumWalp) microflora, and carcass quality of broiler. The research method was used completely randomized design with 5 treatments and 4 replicates. The materials used for this research were 80 unsex 15 days old with average body weight 307.725±22.17 g/head. The treatments used for research were dietary with T0 (basal feed), T1 (basal feed + 1% bay leaf meal), T2 (basal feed + 2% bay leaf meal), T3 (basal feed + 3% bay leaf meal), T4 (basal feed + 4% bay leaf meal). The parameters observed were intestinal characteristic bacteria (lactic acid bacteria, Escherichia coli, and Salmonella sp.) and (carcass percentage, abdominal fat, organ visceral weight, breast meat cholesterol). The data analysis was the analysis of variance (anova) and continued by Duncan Multiple Range Test. The results showed that using bay leaf effect as in feed has significant difference (P<0.05) on lactic acid bacteria and Escherichia coli and significantly different (P<0.01) (breast meat cholesterol) but didn’t significant difference (P>0.05) on carcass percentage, abdominal fat and organ visceral weight. The addition of 4% bay leaf gave the best effect on microflora, and breast cholesterol quality of broiler.

scholarly journals KUALITAS FISIK DAGING DADA DAN PAHA BROILER YANG DIRENDAM DALAM LARUTAN DAUN SALAM (Syzygium polyanthum)

2018 ◽  
Vol 6 (1) ◽  
pp. 83
Author(s):  
Dian Septinova ◽  
Madi Hartono ◽  
Purnama Edy Santosa ◽  
Siti Hartika Sari
Keyword(s):  
Ph Value ◽  
Cooking Loss ◽  
Broiler Meat ◽  
Soaking Time ◽  
Physical Quality ◽  
Tukey Test ◽  
Randomized Design ◽  
Completely Randomized Design

The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT  Test for length of  immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P<0,05) on pH and cooking loss, but are not significant (P>0,05) for WHC. The pH value of the thigh meat is significantly (P<0,5) higher than the breast, but the cooking loss is lower. Keywords :  Bay Leaf, Breast, Thight, Broiler, Physical Quality

scholarly journals “SUBSTITUSI TEPUNG Cucurbita moschata (Duch.) Poir TERHADAP KADAR β-KAROTEN DAN DAYA TERIMA CAKE LABU KUNING”

2021 ◽  
Vol 4 (1) ◽  
pp. 7-15
Author(s):  
Frederika Pellu Dimu ◽  
Andriani Rafael ◽  
Sonya T.M Nge
Keyword(s):  
Cucurbita Moschata ◽  
Test Results ◽  
Alternative Source ◽  
Carotene Content ◽  
Tukey Test ◽  
A Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Collection Methods ◽  
Β Carotene

ABSTRACTPumpkin (Cucurbita moschata (Duch.) Poir ) is one of the vegetables that is rich in β-carotene as a precursor of vitamin A and has a fairly high carbohydrate content. Pumpkin processing can be done to produce various kinds of products, one of which is cake. Cake is a baked dough and liquid dough made from flour, sugar, salt, ingredients, shortening, milk, eggs, and aroma enhancer. This study aims to determine the levels of β-carotene contained in pumpkin cake and to determine the acceptability of β-carotene in pumpkin cake. This research is an experimental research. The experimental design used was Completely Randomized Design (CRD) with 1 control 4 treatments and each treatment was repeated 3 times. The research phase consisted of making flour and making cake. Data collection methods include organoleptic tests and β-carotene tests. Data were analyzed using analysis of variance / ANOVA to determine differences in quality, and if there is an influence then proceed with the Tukey test. Organoleptic test results show that the best treatment of pumpkin cake in terms of color is A1 with a value of 3.88, in terms of aroma namely A0 with a value of 3.92, in terms of texture is A0 with a value of 4.28 and in terms of taste is A0 with value of 4.16. As for the β-carotene test, the treatment of pumpkin cake with the highest β-carotene content was found in A4 with an average of 0.262 and the lowest level was in A0 with an average of 0.018. Based on research data, pumpkin flour is worthy of being used as an alternative source of flour because the resulting cake meets SNI quality standards both in terms of color, taste, aroma, texture and β-carotene content.Keywords : Cake, Pumpkin, β-Carotene, Organoleptic

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